Grilled Pineapple with Nutella

It looks pretty good in the picture and it was fairly easy to make, even though there are a few components. Truth is, though, it fell a little flat. I can’t quite figure out why.

How could this go wrong?

After all, I got to use my new pink metal kitchen ruler to ensure that my pineapples were sliced to the 1/2-inch mark that Giada suggested in Everyday Italian. That’s right. I’m anal.

Perfect.

Here’s an instance where you shouldn’t listen to GDL: when she says to rub these babies between your palms to get the skins off. Hello? They’re pretty dang hot when they come out of the oven. I put them on a tea towel and then proceeded to rub away. Even then it’s hard to remove all of the skin.

Then just mix the Nutella with a little whipping cream and some mascarpone with a tad of vanilla and voila.

The best part about this recipe? It inspired me to finally make that Nutella pound cake I’ve been hearing so much about.